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August 2, 2011
Bran & Raisin Bread
Old-Fashioned Breads
Prep time:
28 minutesbaking time:
40 to 45 minutes“'It's as easy to make three loaves as it is one loaf,' Grandma would say as she got out a mixing bowl.”
Ingredients
Serves 30
- 4 cups All-Bran cereal
- 2 cups golden raisins
- 1 cup molasses
- 8 tablespoons (1 stick) butter, melted
- 3 cups boiling water
- 4 large eggs
- 4 cups all-purpose flour
- 3 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons salt
Directions
1
Preheat oven to 350ºF. Generously grease three 9 × 5-inch loaf pans.
2
Combine cereal, raisins, molasses and butter in a very large bowl and mix well. Add boiling water and mix well. Let stand to cool.
3
Add the eggs to the cereal mixture and mix well.
4
Combine flour, cinnamon, baking soda and salt in a large bowl and mix well. Add to cereal mixture and mix well.
5
Spoon into prepared loaf pans. Bake breads until a toothpick inserted in centers comes out clean, about 40 to 45 minutes. Cool in pans for 10 minutes. Transfer to wire racks to cool completely.
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Grandma's Secret Trick
Grandma's Secret Trick
Since this wholesome bread freezes well, Grandma often froze the bread, wrapped in plastic wrap and then in aluminum foil, for up to four months. She had miniature loaf pans and would divide the batter among nine of them, then freeze the little loaves for giving at the holidays or as hostess gifts.
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